Gluten free Little Toffee Apple Puddings

Gluten free Little Toffee Apple Puddings

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These gluten free little toffee apple puddings are so easy and delicious. They're perfect for breakfast, snacks, or as a dessert.
Servings: 6
Calories: 576


  • 2 medium dessert apples
  • 4 oz caster superfine sugar
  • 7 floz water
  • 2 floz dry cider
  • 2 oz dark muscovado sugar
  • 2 tablespoons Dairy free margarine

for the sponge

  • A pinch of salt
  • 4 1/2 oz rice flour
  • 4 1/2 oz maize flour
  • 2 teaspoons of Gluten free baking powder
  • 4 tablespoons of light brown sugar
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of allspice
  • 2 tablespoons of runny honey
  • 1 large free-range egg
  • 5 floz dry cider
  • 4 floz vegetable or sunflower oil
  • Grated zest of 1 lemon
  • 6 ovenproof ramekins lightly oiled and placed on a baking tray


  • Prepare the apples, peel, quarter, core, finely slice horizontally and soak in the juice of 1 lemon
  • Preheat the oven to 180°C (350°F) gas 4
  • Make sure you have the apples and lemon juice ready for the recipe.
  • Place the caster (superfine) sugar and water in a saucepan over medium heat and stir gently until the sugar has dissolved. increase the heat to high and bring to the boil.
  • Let the sugar syrup caramelize into pale golden brown colour but remove the caramel from the heat as soon as it starts to get dark or it will taste bitter.
  • Immediately pour in the cider and beware of spluttering caramel.
  • Set aside while you cook the apples.
  • Heat the muscovado sugar and margarine in a saucepan until they melt and dissolve together.
  • Add the apples and cook over medium heat until the apples are nearly soft and coated with the sauce.
  • As soon as most of the sauce has evaporated, stir in all the cider caramel.
  • Divide the mixture between the 6 prepared ramekins, then set them aside while you prepare the sponge.
  • Sift the dry ingredients and spices into a large bowl. in another bowl, mix the honey, egg, cider, oil and lemon zest.
  • Stir the wet mixture into the dry mixture and immediately spoon it onto the caramelized apples in each ramekin.
  • Gently smooth over the top and bake in the oven for 25 - 30 minutes, or until the sponge is golden and firm.
  • Let the sponges cool just enough for you to be able to hold the ramekins in a dry cloth.
  • Ease the sponge away from the sides of the dish with a sharp knife, then turn each one onto a warm plate and serve immediately with Dairy free vanilla ice-cream or Dairy free yogurt.
Calories: 576 kcal
Carbohydrates: 85 g
Protein: 4 g
Fat: 25g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 192 mg
Potassium: 181 mg
Fiber: 4 g
Sugar: 49 g
Vitamin A: 254 IU
Vitamin C: 3 mg
Calcium: 138 mg
Iron: 1 mg
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